{"id":3549,"date":"2014-02-11T19:59:34","date_gmt":"2014-02-12T00:59:34","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3549"},"modified":"2014-02-19T07:29:09","modified_gmt":"2014-02-19T12:29:09","slug":"tuesday-tasting-sartori-cheeses","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/tuesday-tasting-sartori-cheeses\/","title":{"rendered":"Tuesday Tasting: Sartori Cheeses"},"content":{"rendered":"

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!<\/em><\/p>\n

\n

\"\"<\/p>\n

Aged Goat<\/strong>
\nGoat’s Milk – Wisconsin<\/em><\/p>\n

\"\"<\/div>\n

\"\" Amy<\/a> – This cheese stood out because of its almost pure white color and its tangy, yogurt-like smell. It has a dry, pasty consistency and a complex, funky flavor with hints of tropical fruit and coconut.
\nLauren<\/a> – My favorite of the cheeses we tried, for sheer novelty value! I loved the finer-grained texture,and bold yougurt-tang smell. I was (pleasantly!) surprised to detect notes of coconut, along with some sweetness from aging.
\nKate E.<\/a> – You can definitely smell the tart flavor before you taste it. It’s sweet and tart and moist.<\/p>\n

Final thought by Kate E.<\/a>:<\/p>\n

This is the goat cheese for people who don’t think they like goat cheese.<\/p><\/blockquote>\n

\n

Asiago<\/strong>
\nCow’s Milk – Wisconsin<\/em><\/p>\n

\"\"<\/div>\n

\"\" Lauren<\/a> – A whole different animal than what they put on breadsticks at The Olive Garden… this Asiago has a slight tanginess and a milkiness that lingers.
\nAmy<\/a> – I found this cheese a little rubbery in texture, but the flavors were great: tangy hay, salty butteriness, and a slight sweetness to the finish. 
\nKate E.<\/a> – The asiago is smooth and soft and rich. The flavor is gentle and buttery. I’d put this on everything.<\/p>\n

Final thought by Amy<\/a>:<\/p>\n

It’s quite mild, but I think it would be a great melting cheese for breakfast sandwiches or a grilled cheese.<\/p><\/blockquote>\n

\n

Black Pepper<\/strong>
\nCow’s Milk – Wisconsin<\/em><\/p>\n

\"\"<\/div>\n

\"\" Amy<\/a> – I love this cheese! The interior is creamy, grassy, and has a slight sweetness of caramel or grape (a little reminiscent of port). The depth of these flavors really stands up the the bright bite of the pepper.
\nKate E.<\/a> – This cheese had a bit of a fruity taste, which went well with the pepper on the rind. The texture was a little oily. All I could think of was how well this cheese would go on a Ham & Cheese sandwich.
\nLauren<\/a> – This cheese was very well-balanced, and would make a killer counterpart to some salted meat. Along with a creamy, caramel paste, I also detected subtle floral notes alongside the black pepper: rose, juniper and pine.<\/p>\n

Final thought by Stephanie<\/a>:<\/p>\n

I immediately started imagining making grilled cheeses with tomato and ham when I tasted it.<\/p><\/blockquote>\n

\n

Chai<\/strong>
\nCow’s Milk – Wisconsin<\/em><\/p>\n

\"\"<\/div>\n

\"\" Kate E.<\/a> – Disclaimer: I love chai. If you like the numeggy, cinnamony, slightly-peppery flavor of the tea, you’ll like this. It’s sweet, but a little chalky as it breaks.
\nAmy<\/a> – The buttery and grassy notes of this cheese were slightly overwhelmed by the chai flavor of the rind. I did like the nutmeg and cardamom that came through and flavored the interior of the cheese.
\nLauren<\/a> – Not subtle, but very sweet, with pockets of moist honey flavor, and a hint of pink peppercorns. Standard chai flavors of ginger, cardamom, anise, and clove, were also apparent- not only in the rind, but throughout the paste as well.<\/p>\n

\n

MontAmore<\/strong>
\nCow’s Milk – Wisconsin<\/em><\/p>\n

\"\"<\/div>\n

\"\" Kate E.<\/a> – The texture is really smooth, except for a some large crystals that shake things up. It crumbles, almost like slate, when it’s broken in half. There is a tangy taste that lingers after you’ve already swallowed.
\nLauren<\/a> – This cheese was aged and nutty, with some good umami flavors at the start, followed by a tangy, slatey minerality and some nice crystalization!
\nAmy<\/a> – This firm, somewhat crumbly cheese has yummy crystals distributed throughout and a very sharp, tangy, almost metallic flavor that I love.<\/p>\n

Final though by Amy<\/a>:<\/p>\n

Fans of cheddar will enjoy it a lot.<\/p><\/blockquote>\n

\n

Pastorale Blend<\/strong>
\nSheep’s Milk – Wisconsin<\/em><\/p>\n

\"\"<\/div>\n

\"\" Lauren<\/a> – A smoked-paprika rind immediately set the stage for a more rustic, earthy, and smoky cheese. 
\nKate E.<\/a> – I couldn’t taste the sheep in this one, so I’ll consider that a win for the meeker cheese-eater. It’s very subtle and smokey (thanks to the smoked paprika), but the closer I got to the rind, the more it reminded me of a very peaty Scotch.
\nAmy<\/a> – This firm, creamy cheese has a peaty, mossy flavor with a touch of barnyard to it. The fact that it’s a sheep’s milk cheese it really only noticeable from the smell, which has just a hint of sheep funkiness to it.<\/p>\n

Final thought by Lauren<\/a>:<\/p>\n

With a sheepy, briny funk, this was another of my favorites.<\/p><\/blockquote>\n

Sarvecchio<\/strong>
\nCow’s Milk – Wisconsin<\/em><\/p>\n

\"\"<\/div>\n

\"\" Stephanie<\/a> – Sarveccio, with its tangy bite and crunchy crystals, has long been a favorite of mine.
\nAmy<\/a> – I loved the creamy, almost blush color of this cheese and its firm, craggy texture. The flavor is deep and earthy, slightly bitter, and woody or barky. It has a long finish, the flavor sticking around long after you’ve swallowed. 
\nKate E.<\/a> – This one packs a lot of flavor. Very nutty and salty. Its flavor lasts a long time after its gone.
\nLauren<\/a> – A bit less moist, and more Parmesan-esque. Has an even-keeled character, with a slightly sour finish.<\/p>\n

Final thought by Amy<\/a>:<\/p>\n

This is a cigar-smoking grandpa of a cheese.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum! Aged Goat Goat’s Milk – Wisconsin  Amy – This cheese stood out because of its almost pure white color and its tangy, yogurt-like smell. It has a dry, pasty consistency and a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[316],"coauthors":[2],"class_list":["post-3549","post","type-post","status-publish","format-standard","hentry","category-blog","tag-staff"],"acf":[],"yoast_head":"\nTuesday Tasting: Sartori Cheeses - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/tuesday-tasting-sartori-cheeses\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tuesday Tasting: Sartori Cheeses\" \/>\n<meta property=\"og:description\" content=\"Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. 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